Parsnip Chips with Paprika Salt

  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

I am in soup mode after the fabulous Jamie Oliver’s Food Revolution Day Challenge. OHC’s made two soups, a vegetable, barley and basil, and a pumpkin cashew and leek, both were delicious and used simple seasonal ingredients.

A great addition to any soup is a little bit of “crunch”, and these are an alternative to a crouton, and just a bit delicious, so I thought I might share.


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  • 1 parsnip
  • 1 cup cooking/frying oil
  • Sweet Paprika


Step 1

Peel the parsnip. -

Step 2

Use a veggie peeler to peel long thin strips. -

Step 3

Heat oil in a small frypan (to around 185°C) Add parsnip strips to the oil in small handfuls (be careful not to crowd), until golden brown and crisp. -

Step 4

Transfer chips to paper towels to drain, and sprinkle with a pinch of salt and sweet paprika. -

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